Moong Dhal Pudding

1/2 cup Moong Dal (soaked 4-5 hours)

1/2 cup Ghee

1/2 cup Mawa

1/2 cup Water

1/4 cup + 2 tbsp Sugar

6 Green Cardamom seeds

Saffron

Nuts

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.